Easy Creole Okra and Shrimp

Easy Creole Okra and Shrimp

jrchef 0

"This recipe is quick easy and delicious. Spoon over white rice and enjoy."

Ingredients 1 h 15 m {{adjustedServings}} servings 205 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 1163 mg
  • 47%

Based on a 2,000 calorie diet

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  1. Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
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Reviews 35

  1. 46 Ratings


Many Cajun "stews" also use chopped celery and minced garlic, which I added to this. Because I like Cajun food a bit on the spicy side, I used RoTel tomatoes rather than regular ones, also, and I used fresh okra (which I cut up myself) as well (but frozen okra will do just fine, as long as its unbreaded). A word of caution: Cajun/Creole pre-mixed spice, such as Tony Chachere's or Zatarain's, already has plenty of salt in it, as well as red pepper and other spices. If you use the spice, don't use additional salt. Instead, just use the Cajun/Creole spice to taste, and if you want a bit more zip, you can splash a dash or two of Tabasco onto your serving, which won't substantially add salt. Serve it up with some hot garlic bread, and you've got a quick, simple meal in itself. Also, if you want a twist, rather than adding shrimp, boil a couple or three chicken breasts until they're cooked, cut them into chunks, and make chicken and andouille stew. You'll love it!


This was great and so easy! I added some celery and garlic and used polish sausage instead of andouille. I will definitely be making this again and again.

Amy F.

I made this not so easy on myself as I bought shrimp that I felt like I had to spend forever on to de-vein and remove the shells (cause I'm cheap) and I will not make that same mistake again...lol. Anyway, onto the rating. I think this was quite good, though I felt like it was a wee bit too salty for my taste. I'll have to check if my Cajun seasoning I used contained salt. My husband felt it was too spicy (wimp), but a family friend who previously resided in New Orleans said it was excellent and not spicy at all. I served this over brown rice and boy does it stick to your ribs! Thanks for the recipe! P.S. It was impossible for me to find fresh or frozen okra at any grocery store in this area (NJ) - I checked 4 stores! Finally just bought fresh at Produce Junction. We Northerners are denied easy okra access! :P